Gluten Free Lemon Poppy Seed Quick Bread Recipe

Gluten Free Lemon Poppy Seed Quick Bread Recipe

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Tiffany Whittaker


Gluten Free lemon poppy seed bread! Delicious! obtained from simply gluten free website.


★★★★★ 1 vote

10 Min
50 Min


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1 1/2 c
superfine brown rice flour
1/2 c
tapioca starch
1 tsp
2 tsp
baking powder
12.5 ounce can solo poppy seed cake and pastry filling
2 large
1/4 c
eseed (or other neutral flavored) oil
1 medium
lemon zest (finely grated) and juice
1 c
milk (dairy free is fine)
1/2 c
powdered sugar

How to Make Gluten Free Lemon Poppy Seed Quick Bread Recipe


  • 1Directions
    Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with gluten free non-stick cooking spray and line with a piece of parchment paper that overhangs on the sides.
  • 2Whisk together the brown rice flour, tapioca starch, salt and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium high speed of a mixer until it doubles in volume, 2 – 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrap the sides and bottom of the mixing bowl well with a spatula. Pour the batter into the prepared pan and bake 50 – 60 minutes or until browned and a tooth pick inserted into the loaf comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
  • 3Mix the lemon juice with the powdered sugar until smooth. Drizzle onto the cooled loaf and let set for a few minutes.

    A gluten free recipe that makes 1 small loaf

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About Gluten Free Lemon Poppy Seed Quick Bread Recipe

Course/Dish: Savory Breads
Other Tags: Quick & Easy, Healthy

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